{"product_id":"hekisui","title":"Hekisui - Midori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji","description":"\u003cstrong\u003eHekisui - Midori, Asahi, and Uji Hikari Ceremonial Matcha from Heikisuien, Joyo, Uji\u003c\/strong\u003e\n\u003cp\u003eHekisui (碧翠) - \"Jade Green\" - is a ceremonial matcha from Heikisuien, Joyo, Uji, Kyoto, built on a Midori, Asahi, and Uji Hikari blend. It is the most unusual matcha in the Heikisuien koicha range: light, creamy, and airy despite its high umami - a combination that makes it one of the most elegant thick-preparation matchas in the Chaseki portfolio. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021. Hekisui is the one that defies the expected weight of koicha.\u003c\/p\u003e\n\u003ch2\u003eAbout Hekisui\u003c\/h2\u003e\n\u003cp\u003eHekisui is part of our Ceremonial Matcha collection and is produced by Heikisuien in Joyo, Uji, Kyoto. The name Hekisui (碧翠) translates as \"jade green\" - a name that captures its luminous color and clean, precise character.\u003c\/p\u003e\n\u003cp\u003eThree cultivars compose the blend: Midori, which brings structural lightness and an airy, clean quality; Asahi, which adds its characteristic buttery body and creamy mouthfeel; and Uji Hikari, which contributes deep umami, natural sweetness, and the long, persistent finish that makes this matcha perform in koicha.\u003c\/p\u003e\n\u003cp\u003eThe result is a matcha that holds a tension worth experiencing: high umami from Uji Hikari, Asahi's rich body, but Midori keeping the whole composition feeling light, airy, and refined rather than dense. In a category dominated by heavy, coating cups, Hekisui is different.\u003c\/p\u003e\n\u003ch2\u003eTaste Profile\u003c\/h2\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e Medium to thick, light and airy\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long\n\u003cstrong\u003eUmami:\u003c\/strong\u003e High\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Natural, clean\n\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\n\u003cp\u003eHekisui opens with a medium to thick body that feels surprisingly light and airy on entry - clean and precise rather than heavy. Hints of buttered green peas and asparagus lead the vegetal character, fresh and direct. Natural sweetness builds across the mid-palate, paired with pleasant buttery and nutty notes of macadamia. A slightly floral quality emerges - hints of roses, osmanthus, and vanilla add a delicate aromatic layer without weight. Strawberry fruit notes arrive lightly at the back palate, adding a subtle brightness. High umami sustains throughout, clean and integrated, confirming the depth that Uji Hikari delivers. The finish is long and gently sweet. A cup that is harder to describe than it is to appreciate.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Hekisui\u003c\/h2\u003e\n\u003cstrong\u003eBest suited for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eKoicha\u003c\/li\u003e\n\u003cli\u003eUsucha\u003c\/li\u003e\n\u003cli\u003eClear-style preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHekisui is recommended for koicha. Despite its light, airy character, the high umami, Asahi creaminess, and Uji Hikari depth all hold up under thick preparation - the lightness becomes an asset, keeping the cup elegant rather than heavy under concentration. In usucha, it produces a bowl of notable refinement. Step below to \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e for more pronounced floral sweetness. Step above to \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e for the richest, most complex expression in the Heikisuien koicha range.\u003c\/p\u003e\n\u003ch2\u003eHow Hekisui Compares\u003c\/h2\u003e\n\u003cp\u003eHekisui sits at the higher middle of the Heikisuien koicha range. Below it, \u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e and \u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e are richer and heavier - Shien with cooked pea depth and dark chocolate, Ukitsu with pear sweetness and vanilla florals. Above Hekisui, \u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e is the pinnacle of the range: richer, more complex, with yogurt creaminess, jasmine, and the highest umami of all four. Hekisui's position is defined by its unique light-yet-deep character - more complex than Ukitsu in umami depth, but lighter in body than Houju.\u003c\/p\u003e\n\u003ch2\u003eOrigin \u0026amp; Sourcing\u003c\/h2\u003e\n\u003cp\u003eHekisui is produced by Heikisuien, located in Joyo, Uji, Kyoto. Chaseki was the first to introduce Heikisuien matcha to Thailand in 2021 and remains the exclusive Thai distributor. Every 30g can is traceable to this single producer.\u003c\/p\u003e\n\u003ch2\u003eTrusted by Thailand's Matcha Community\u003c\/h2\u003e\n\u003cp\u003eChaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students. The Heikisuien range is available in Thailand exclusively through Chaseki.\u003c\/p\u003e\n\u003ch2\u003eSizes \u0026amp; Packaging\u003c\/h2\u003e\n\u003cp\u003eHekisui is available in one format:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30g can\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTHB 4,390 per can. Wholesale pricing available for verified B2B accounts.\u003c\/p\u003e\n\u003ch2\u003eHow to Store Matcha\u003c\/h2\u003e\n\u003cp\u003eStore Hekisui in the fridge or freezer, sealed in its original can or an airtight container. Return to room temperature before opening to avoid condensation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch4\u003eWhat does 'light, creamy, and airy' mean for a koicha matcha?\u003c\/h4\u003e\n\u003cp\u003eMost koicha matchas are dense and heavy - concentration amplifies weight. Hekisui is different. Despite its high umami, the Midori cultivar produces a lighter, airier texture that makes thick preparation feel surprisingly elegant. The creaminess comes from Asahi. The depth from Uji Hikari. But the overall character stays light.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Midori cultivar?\u003c\/h4\u003e\n\u003cp\u003eMidori is a Japanese tea cultivar valued for its clean character, lighter mouthfeel, and bright, airy quality. In Hekisui, it provides the structural lightness that prevents Asahi's richness and Uji Hikari's depth from becoming heavy. An unusual and distinctive balance for a koicha matcha.\u003c\/p\u003e\n\u003ch4\u003eHow does Hekisui compare to Ukitsu?\u003c\/h4\u003e\n\u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e (Samidori + Asahi) is sweeter and more pear-forward - roses, osmanthus, vanilla dominating. Hekisui is lighter in texture but higher in umami, with floral notes alongside macadamia nuttiness and strawberry fruit. Ukitsu is the sweeter, more romantic cup. Hekisui is more complex and umami-forward.\n\u003ch4\u003eIs Hekisui suitable for koicha?\u003c\/h4\u003e\n\u003cp\u003eYes. Despite its light character, Hekisui's high umami, Asahi creaminess, and Uji Hikari depth hold up under thick preparation. The Midori lightness keeps the koicha cup elegant rather than heavy.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between Ceremonial, Daily, and Latte Matcha?\u003c\/h4\u003e\n\u003cp\u003eCeremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for beginners?\u003c\/h4\u003e\n\u003cp\u003eHekisui's nuanced balance rewards experienced matcha drinkers. For beginners, start with \u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e from the Heikisuien everyday range.\u003c\/p\u003e\n\u003ch4\u003eHow should I choose the right matcha for my use?\u003c\/h4\u003e\n\u003cp\u003eFor koicha and formal usucha, choose the Heikisuien koicha range. For lattes and everyday preparations, the Heikisuien everyday range is better suited.\u003c\/p\u003e\n\u003ch4\u003eHow should I store matcha properly?\u003c\/h4\u003e\n\u003cp\u003eFridge or freezer, airtight container. Fresh up to four months in the fridge, over one year frozen. Return to room temperature before opening.\u003c\/p\u003e\n\u003ch4\u003eDoes matcha contain caffeine?\u003c\/h4\u003e\n\u003cp\u003eYes. Caffeine and L-theanine, calmer energy compared to coffee.\u003c\/p\u003e\n\u003ch4\u003eIs Chaseki matcha sourced directly from Japan?\u003c\/h4\u003e\n\u003cp\u003eYes. Heikisuien, Joyo, Uji, Kyoto. First introduced to Thailand by Chaseki in 2021.\u003c\/p\u003e\n\u003ch4\u003eIs this matcha suitable for cafes?\u003c\/h4\u003e\n\u003cp\u003eYes. Contact us for wholesale pricing.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference between single-cultivar and blended matcha?\u003c\/h4\u003e\n\u003cp\u003eSingle-cultivar highlights one cultivar. Heikisuien's blends are deliberately composed for layered ceremonial expression.\u003c\/p\u003e\n\u003ch2\u003eRelated Products\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/ukitsu\"\u003eUkitsu\u003c\/a\u003e - more floral and sweet, one step below in the koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/houju\"\u003eHouju\u003c\/a\u003e - the pinnacle of the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/shien\"\u003eShien\u003c\/a\u003e - the entry to the Heikisuien koicha range\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chiyo-no-sakae\"\u003eChiyo No Sakae\u003c\/a\u003e - entry into the Heikisuien everyday range\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/pages\/how-to-prepare-koicha\"\u003eHow to Prepare Koicha\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heikisuien","offers":[{"title":"30g","offer_id":47868862890141,"sku":"HEK-MAT-HEK-30S","price":4390.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0347\/1228\/9412\/files\/hekisui-30g.jpg?v=1777113288","url":"https:\/\/store.chaseki.com\/products\/hekisui","provider":"Chaseki Specialty Matcha","version":"1.0","type":"link"}